Traditional Alsatian Baeckeoffe with Riesling, is famous for its picturesque villages and a rich food culture that melds French and German flavors. One of the region’s hallmark dishes, Baeckeoffe, is a flavorful, slow-cooked casserole traditionally made with layers of marinated meats and hearty vegetables. Although the original recipe calls for a trio of meats, including pork, this pork-free adaptation uses lamb and beef, making it a great alternative for those avoiding pork while staying true to the authentic flavors.
This casserole is made even richer with the use of Riesling, an Alsatian white wine that adds a fruity acidity, balancing the savory richness of the meats and broth. Baeckeoffe is perfect for a weekend meal or a gathering with family and friends, thanks to its slow-cooked flavors and satisfying, rustic presentation.
Ingredients
For the Marinade
- 600 g lamb shoulder (cut into chunks)
- 600 g beef chuck (cut into chunks)
- 1 large onion (thinly sliced)
- 3 cloves garlic (crushed)
- 2 bay leaves
- 3 sprigs of thyme
- 1 sprig of rosemary
- 75 cl dry white wine (Alsace Riesling recommended)
- Salt and freshly ground black pepper
For the Casserole
- 1.5 kg potatoes (peeled and sliced)
- 2 carrots (sliced into rounds)
- 2 leeks (white and light green parts, sliced)
- 20 cl vegetable or beef broth
- Salt and pepper to taste
Step-by-Step Preparation
Step 1: Marinate the Meat (Overnight Preferred)
- Prepare the Meat and Marinade: In a large mixing bowl, add the chunks of lamb and beef. Sprinkle a pinch of salt and freshly ground black pepper over the meat, tossing to coat evenly.
- Add Aromatics and Wine: Add sliced onions, crushed garlic, bay leaves, thyme, and rosemary to the meat. Pour the Riesling over the entire mixture, ensuring the meat is submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or, ideally, overnight. The marination time allows the wine and herbs to infuse deep into the meat, tenderizing it and adding flavor.
Tip: Use a dry white wine like Riesling from Alsace, as it has a crisp acidity and a fruity aroma that complements the richness of the meat without overwhelming it.
Step 2: Prepare the Vegetables
- Slice the Potatoes: Peel and slice the potatoes into uniform pieces. Aim for a thickness of about ¼ inch, as this helps the potatoes cook evenly and soak up the flavors from the meat and broth.
- Prepare Carrots and Leeks: Slice the carrots into thin rounds and the leeks into thin half-moons. Set the vegetables aside.
Note: The variety of vegetables brings both flavor and texture, with potatoes providing a starchy base, carrots adding sweetness, and leeks giving a gentle onion flavor.
Step 3: Assemble the Casserole
- Layer the Ingredients in a Casserole Dish: In a large Dutch oven or an oven-safe casserole dish, begin layering your ingredients. Start with a single layer of potatoes to prevent sticking, then add a layer of the marinated meat, followed by carrots and leeks. Continue to alternate layers, ending with a final layer of potatoes on top.
- Pour in the Marinade and Broth: Pour the reserved marinade over the assembled layers. Add 20 cl of vegetable or beef broth to provide extra moisture and enhance the depth of flavor.
- Season and Cover: Add a final pinch of salt and pepper to taste. Cover the casserole with a tight-fitting lid, ensuring no steam escapes during cooking, which helps the flavors meld beautifully.
Step 4: Cooking the Baeckeoffe (3 Hours)
- Bake the Casserole: Place the casserole in a preheated oven at 160°C (320°F). Bake for approximately 3 hours, allowing the flavors to slowly develop. The low, slow cooking process tenderizes the meat, softens the vegetables, and lets the marinade infuse throughout.
- Check for Doneness: After 3 hours, carefully lift the lid. The meat should be tender enough to break apart with a fork, and the potatoes should be soft but not mushy. If necessary, bake for an additional 15–30 minutes.
Tip: Avoid stirring during baking, as it disrupts the layering and can cause ingredients to overcook.
Step 5: Serving the Baeckeoffe
Baeckeoffe is best served directly from the casserole dish. It’s a meal in itself but pairs beautifully with a crisp, green salad and a rustic loaf of French bread. The bread serves as an excellent side, allowing guests to mop up the rich, wine-infused broth.
Background and Tips for Perfect Baeckeoffe
A Bit of History
Baeckeoffe’s name translates to “baker’s oven.” Historically, Alsatians would prepare this dish on Monday mornings, layering meat and vegetables in a large pot and taking it to the local baker’s oven, where it would cook throughout the day while they worked. This method offered a hearty meal to enjoy later and freed up families from cooking on laundry day.
Customizing the Recipe
- Substituting the Meat: Feel free to swap the lamb or beef with other meats like duck or chicken thighs, adjusting the cooking time accordingly. Alternatively, a vegetarian version can be created by using hearty mushrooms and doubling the potatoes.
- Enhancing Flavor with Herbs: Adding herbs like parsley or marjoram can add additional layers of flavor. Simply add them to the final 30 minutes of cooking to avoid overpowering the dish.
- Experimenting with Wine Choices: While Riesling is traditional, any dry white wine will work. For a richer, deeper flavor, a light red wine could also be used, though this will affect the flavor profile.
- Including Root Vegetables: To add variety, consider adding parsnips, turnips, or even sweet potatoes for a slightly different flavor and texture.
- Creating a Crispy Top Layer: For an extra-crispy top layer, uncover the casserole during the last 30 minutes of baking. This lets the top layer of potatoes brown nicely, adding a bit of crunch.
Presentation and Storage
Presentation: Serve Baeckeoffe family-style in the pot, allowing each guest to scoop their preferred portion. For added ambiance, garnish with a few sprigs of fresh thyme or parsley.
Leftovers and Storage: Store leftovers in an airtight container and refrigerate for up to 3 days. Baeckeoffe’s flavor often intensifies after a day, making it an ideal dish to enjoy as leftovers.
Wine Pairing
Baeckeoffe’s rich, layered flavors pair well with a glass of the same Riesling used in cooking, balancing the dish’s savory notes with the wine’s refreshing acidity. If you’re serving guests, Alsace Pinot Blanc or Pinot Gris can also complement this dish beautifully.
Frequently Asked Questions
Can I make Baeckeoffe without alcohol?
Yes! For an alcohol-free version, substitute the Riesling with a mixture of white grape juice and a bit of apple cider vinegar. You could also use a hearty vegetable or beef broth as an alternative.
Do I need to marinate the meat overnight?
While overnight marination is ideal, a minimum of 4 hours can work in a pinch. The longer marination time enhances flavor but isn’t strictly necessary.
Conclusion
Baeckeoffe from Alsace brings the warmth and richness of traditional French cooking to your home. This pork-free version allows you to enjoy all the flavors of the original, with lamb and beef providing hearty satisfaction. The marriage of Riesling, fresh herbs, and slow-cooked meats creates a memorable dish perfect for sharing with loved ones. Whether for a festive occasion or a cozy weekend meal, Baeckeoffe is sure to become a cherished favorite.